Individual soft-centred orange sorbets recipe
This very simple recipe uses Xanthan gum and powdered egg white to create a soft mousse-like foam from a liquid. It is then frozen in single portion sized ramekin dishes. Partial freezing means that the centre mousse gives a wonderful textural contrast and surprise.
You can find Xanthan gum near the flour in most supermarkets and dried egg white is available in the baking section of larger supermarkets. Commercial egg powder has been pasteurised and is safe to eat raw.
You will need 6 ramekin dishes and an electric whisk for this recipe.
Ilya explores Xanthan gum and its myriad uses in this feature.
Ingredients
- 400 ml orange juice
- 1 tsp Xanthan gum
- 6 tsp icing sugar to taste
- 1.5 tsp dried egg white powder
- 14.1 fl oz orange juice
- 1 tsp Xanthan gum
- 6 tsp icing sugar to taste
- 1.5 tsp dried egg white powder
- 1.7 cups orange juice
- 1 tsp Xanthan gum
- 6 tsp icing sugar to taste
- 1.5 tsp dried egg white powder
Details
- Cuisine: Modernist
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Put the juice in a glass bowl or measuring jug around 3 times larger than the amount of juice.
- Sprinkle over dry ingredients while whisking until well blended and you can see through the glass that all the liquid has transformed to foam.
- Fill ramekin dishes to the top.
- Freeze for around 1 ΒΌ hours by which time the outside will have frozen and the centre will still be a soft foam. Time to eat!
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